HE WAS AROUND WAY BEFORE ALL OF THEM

They were so great on-screen together. So much knowledge, but so many disagreements about taste! "Black pepper?" "Definitely, much more taste." "Garlic?" "No, garniSH. Well, okay, there's some garlic in my tomato."

he has some special tastes, that's for sure !

he is Mr. Christmas, to be sure

I’m 45 watched his shows as a kid. I love my Mexican food but dayum! I can eat his cooking too! Delicious 😋

both are good, tbh. but yeah, a good roast chicken/veg is more versatile/changeable for long haul. that said, I once spatchcocked a chicken over baguette rounds and onion quarters. I only included the onions to lift the chicken off the pan bottom bc I didn't have enough bagette. neither of us much like onion (besides onion soup) but those onions were effing SPECTACULAR. seriously. but that kind of surprise - can't stress how much we were both snarfing down the onion wedges - is pepin's point of "know the basics and then ... GO TRY" p.s. there's a very-out-of-print pepin book about shortcut cooking. if you ever find a copy, it's worth a look-through. not every point will read right but it shows how to use modern products when you need to. (he likes ketchup in some circumstances. and A-1. he's right, they have their place in a pinch.)

❤️❤️❤️

My favorite Pepin roast chicken moment. Pepin is showing how to roast a chicken, and the host asks, don't you wash the chicken? And Pepin says: "ze chicken will roast in ze oven, at 375 degrees for two hours. If any bacteria can survive that, they DESERVE to live!"

@@cultclassic999 pepin speaks fluent english - and FAR better than your PePe LePew caricature. (wtaf?) we went to a book signing and someone asked him what US ingredients he misses when he travels back to France. 1. answer "cream cheese - philly - bc cheesecake is so good" 2. his answer included "disparate" and "atypical" - neither have a true french equivalent 3. he's right about chicken - even w/o your demonizing his accent that said, his pronunciation of "hour" is (at this point, after so many years) iconic

Thanks for watching! There is more coming soon.

Girl its channel 13 cause me too I watched this As a kid

😂😂😂😂😂

the French style of super-hero

it's a french super power

Not even Alton Brown?

@@imnobodyanon9430 Yes.

I like Alton for his perspective about the science of cooking, but Jaques is loaded with charm

SO much better.

I watched Jacques on t.v.

just admiring same: very "eh ... just get it done" ethos - and very pepin. (I did "command-F" for "fingers" in case someone else - you, you lovely observant soul, it turns out - already posted this point.) glad you beat me to it by 7 months - glad your post was seen for 7 more months than vs today.

I didn't even notice🤣

More common than you might think to use your hands and toss gloves when done really helps in a pinch he probably was only using the brush for the camera lol

except, the Food Mixer ! he loves the Food Mixer ! but, his taste is interesting

clockwork he does but i think it helps Cuisineart sponsored the show

He has certain gadgets that he likes

@@clockwork9827 the food processor is pretty old (relatively) - manual version were 1920s in france. the pressure cooker is also french and - imo - horrifyingly old: mid 17th century. ("horrifying" bc I remember all the "IT WILL EXPLODE AND KILL US ALL" admonitions in the 1970s ... three centuries after the french shrugged) he also (sometimes) uses foodmills and strainers - the old-timey, more-physical-effort methods. but cuisinart (1940s, iirc?) would absolutely be in his lane. mary berry (UK) talks about when she first encountered "cling film" (plastic wrap - aka Saran - to US folks) and how "amazing" everyone thought it was. she says this WHILE SHE'S USING IT. p.s. personally, I love that he DOES try the corn-cutter *_ON CAMERA_* ... and *_AND THEN OPENLY REJECTS it_* . that's peak "REAL product placement"

@@michaelmorgan6760 he does. (he'll even use a food processor for pie crust.) we went to a book push ("The Apprentice") and someone asked him what product in US does he miss when he goes back to France 1. _excellent_ question 2. answer: Philly cream cheese he also added he'd "smuggle" as "much pounds" ("whoever was flying with us would carry some to spread it out") as he could - ignore the law-breaking (and he said this in DC) bc "SO processed, it's fine" he rationalized (in DC) - bc he liked to make proper cheesecake in France which isn't a thing in France: "everyone who tastes it loves it." (I'm not a fan of cheesecake but I admire his willingness to eat outside his bubble. just a guess: marrying a Cuban was part of that. and pepin's blackbean soup is brilliant.)

He had a non typical energy for much of this episode

He took that burn like a champ though, you can tell he’s been there before

Tane He’s sniffling a lot. It seems like he might have a cold. That might be affecting his energy and mood.

Pepin is the master

@@artmartin9691 One thing I'm glad my 7yo daughter has learned already is the combo "everybody makes mistakes/a mess" in the kitchen. Jacques shows how, despite his overwhelmingly obvious skill, anyone can goof. He takes it in stride and shows how to deal with it as best you can. He's just so great.

What a wonderful couple they made. RIP Gloria, I am sure you are in the 'Gloria' (Heaven).

Large Marge he lives here. He’s my neighbor In Gainesville florida

Ehh Bob Ross is a good artist but Jacques is a legendary chef.

@@1Motoko it's about the show they made, not their success

If Bob Ross were Michelangelo - yes.

That is exactly what I thought the first episode, I’m hooked.

That Mac utility knife is a killer, there's a reason Jacques usues it so much in these shows. You'll also see him still use it in his recent "cooking at home" series on Facebook and KZfaq for the pandemic. It's a heckuva knife. I have a Shun Kanso that's got a pretty similar length and blade profile and I use it maybe 90% of the time. I can use it as a paring knife or as a chef's knife without many problems, either way (it's a little long for paring and a little too low for a full chopping motion). It just sits on my cutting board and I only grab my other knives when it absolutely *won't* do.

Best knife skills I've ever seen. In my opinion this makes his videos entertaining, teaches people how to actually cook and gives you perspective of just how much time the recipe takes. Too bad most modern chefs/videos skip these steps and focus heavily on camera tricks, b-rolls and music...

I agree. Often, good quality (in other industries and fields as well) does not get the admiration it deserves, because the media likes to prop up/show the masses cheap, exhilarating, edgy shows to get their attention - and this, so they can watch the sponsors' commercials. The majority of such viewing masses are probably not interested PBS-style shows, so that's another reason. So, I would argue that Jacques's videos do find the right audience, and as we can all see per the viewers, such quality audience is not that large by comparison. I'll make the analogy that fast-food restaurants outnumber restaurants of healthy, proper cuisine. It's an interesting observation!

The guy is like a ninja with that knife.

He cooked for three French presidents.

There’s a reason why Anthony Bourdain said to watch him if you want to learn knife skills

Jeff F he wrote the book... literally!

"I'll put the burned side down." It's all about presentation, riiiight....

🥐+🧀 x 🍖 = Life. The math checks out. I think you might be onto something here.

Oh he’s just inspired just about every American Chef starting in the early 60’s.....

He's been cooking on TV and in restaurants for decades.

The editing in some of the F--Word video recipes are sometimes too intense. I like it this way, more laid back, and in a pace where I can follow. Like you, Alex lead me to Jacques Pepin.

Me too, I've been obsessed with his french omelette for quite a while now.

GAB MANO mm

GAB MANO n

same

Jacque Pepin is such a great world rebound Chef!!! He is so articulate, making it interesting and a joy to follow and learn so many diverse cooking hints and presentations from his quick easy demeanor. Thank you Chef Pepin for making me a happier cook. God Bless you sir!!

Renound****

@@maryprivate1480 he's a born teacher. and his metier to teach is accessible cooking. (we're all the better for it ... just in last year I've finally figured out why french omelets are a 'thing' - bc pepin) p.s. if you want to edit a comment ("rebound" vs "renowned"), hover your curser toward the right edge - just a smidge to the right of the words . three dots should appear. move cursor onto the three dots. click on "edit" and you are on your way ... p.p.s. let me know if that "how to edit" doesn't make sense.

@@maryprivate1480 renowned

Patricia Moerdyke I love to watch him chop garlic. I don't know why, it's just so relaxing, you know?

In Thanksgiving: wishing you a blessed happy wonderful glorious day

Greetings:: Love ❤️: Amazing 😉 Hug 🤗: Be very very safe...

Greetings: GOD BLess

That was actually the most interesting part of the video for me. Once you get to that age, you're going to have a few powerful things to say!

Jacques is good at showing how, well, if you make a mess in the kitchen, you've just gotta fix it best you can.